aloo keema recipe pakistani, how to make aloo keema
aloo keema recipe by food fusion
-Cooking oil ½ Cup
-Hari elaichi (Green cardamom) 2
-Darchini (Cinnamon stick) 1
-Sabut kali mirch (Black peppercorns) 2-3
-Pyaz (Onion) sliced 2 large
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Tamatar (Tomatoes) grinded 3 medium
-Lal mirch powder (Red chili powder) 1 & ½ tsp or to taste
-Garam masala powder ½ tsp
-Haldee powder (Turmeric powder) 1 tsp
-Namak (Salt) 1 tsp or to taste
-Dhania powder (Coriander powder) 1 tsp
-Kashmiri lal mirch (Kashmiri red chili) powder ½ tsp
-Chicken stock cube 1 (optional)
-Dahi (Yogurt) whisked 1/4 Cup
-Beef qeema (Mince) ½ kg (with 20% fat)
-Kasuri meethi (Dried fenugreek leaves) ½ tbs
-Aloo (Potatoes) cubes 4 medium
-Pani (Water) 2 Cups or as required
-Hari mirch (Green chillies) 2-3
-Adrak (Ginger) julienne 1 inch piece
-Hara dhania (Fresh coriander) chopped 1-2 tbs
-Hara dhania (Fresh coriander) chopped
-Adrak (Ginger) julienne
-In wok,add cooking oil,green cardamom,cinnamon stick,black peppercorns and mix.
-Add onion and fry until golden brown.
-Add ginger garlic paste and mix well.
-Add grinded tomatoes,mix well and cook for 4-5 minutes.
-Add red chili powder,garam masala powder,turmeric powder,salt,coriander powder,Kashmiri red chili powder,chicken stock cube and mix well for 2 minutes.
-Add yogurt,mix well and cook for 4-5 minutes.
-Add beef mince and mix well until changes color.
-Add dried fenugreek leaves and mix well.
-Add potatoes and mix well.
-Add water,mix well and bring it to boil,cover and cook on low flame for 20-25 minutes.
-Add green chilies,ginger,fresh coriander and mix well,cover and cook on low flame for 8-10 minutes.
-Garnish with fresh coriander,ginger & serve!
aloo keema recipe by faiza
1: oil 1/2 cup
2: cumin seeds 1 tsp (heaped)
3: cloves 4
4: black cardamom 3
5: cinnamon sticks 2
6: black pepper corn 8
7: onion 2 medium (finely chopped)
8: ginger & garlic paste 2 tbsp
9: tomatoes 4 large (chopped)
10: turmeric 1/2 tsp
11: salt 1 & 1/2 tsp
12: red chilli powder 2 tsp
13: dry fenugreek leaves 1 cup (or) fresh two bunches (only the leaves)
14: soya 4 tbsp (dill)
15: mutton mince 1 kg
16: potatoes 600g (pealed & cut cubes)
17: garam masala powder 1 tsp
18: bullet green chilli 4 (sliced)
19: fresh coriander handful
1: heat oil add cumin seeds, cloves, black cardamom, cinnamon sticks, black pepper corn, onions and fry on high flame till changes colour.
2: add ginger & garlic paste, tomatoes, turmeric, salt, red chilli powder mix well and cook till the tomatoes reduce and oil separates.
3: now add dry fenugreek leaves, soya leaves mix and cook on high flame till the oil separates.
4: then add the mince and cook on high flame till the mince changes colour.
5: now add water 1/2 cup mix cover and cook on low to medium flame till the oil separates.
6: add the potatoes, water 1 cup mix cover and cook on low to medium flame till the potatoes are tender and water dries.
7: then add garam masala powder, green chilli, fresh coriander mix well on high flame.
8: serve hot with roti, paratha, rice.